Monday, February 20, 2012

Sopa Whhhaaat???

Pinster, Pin Nailer two names Jasen has come up with for my latest obsession. Pinterest. Yes, me and millions of women across America are obsessed or addicted to Pinterest. I pin tons of stuff, but if you look at my boards you will see that the majority of my pins are, you guessed it, food. Imagine that.

I pin just about anything that I think looks good and hope that some day I come back to it and actually make it. As you well know, one of my requirements on cooking is it must be easy. Yes, there are times that I do extend my self and make a time intensive recipe, but usually, it is fast and easy. Go ahead, snicker, fast and easy. This recipe is just that.

Sopapilla Cheesecake. Sopa whhhaaaattt? That's what I thought at first. What the heck is this? I have never heard of it before, but the cinnaminny goodness on the top just pulled me in. I had to make this and eat this. Eat ALL of this. I took a look to see what it was going to take to whip up this delightful concauction and guess what?! It's easy! Uh oh, this could be dangerous. Fast, easy AND delicious. Shit, I'm doomed.

I quickly slapped this together and baked it and the smell in my house made me gain five pounds. I could not wait for the timer to go off and dig in. BBBBBEEEEEEEPPPPP! There it is! The timer is going off. Get out of my way! Here I come my sweet little sopa whatever the heck you are.

I set this onto the stovetop to cool and I could barely control myself. Let's just say Jasen and I did not let it cool all the way and we dug in while it was warm, actually steaming. Hey everyone, listen to me when I say, blow on it! For real. You are going to be tempted to take that first bite while it is molten lava, blow on it.

This sopa whatever it is, is so damn good hot right out of the oven or ice cold out of the fridge the next day. If you are looking for a super easy, super duper yummy little treat, you have found it here. My only warning blow on it and prepare to gain five pounds, at least.

Sopapilla Cheesecake from pinster
3 cans of cresent roll dough
2 blocks of cream cheese, soft
1 cup of granulated sugar
1 tsp of vanilla
1/4 cup of melted butter
1 TBS of cinnamon for topping
3 TBS of granulated sugar for topping

Be sure to seal it up good.
Do the same when working
on the top.
Unroll and spread 1 1/2 of the cans of cresent rolls on an ungreased baking dish 13x9. Make sure you seal together where they are scored to separate.

There it is, that five pounds,
straight to my rear end.
Combine cream cheese, a cup of sugar and the vanilla until smooth. Spread this over the cresent crust.

Unroll and seal together the remaining cresent rolls and then put them on top of the cream cheese mixture.

Fresh out of the oven. OMG I want to lick the screen!
Now use your melted butter and a basting brush and butter the top. Sprinkle the cinnamon and sugar mixture over the entire top. Coat that baby good.

Bake at 350 for about 40 minutes. You will see the bottom getting nice and brown. Let it cool until it is not molten lava and eat it up! Store in the fridge.

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